Quinoa with Vegetables in a Salad

In harmony with the good flavors of vegetables, the quinoa salad is perfectly suitable for a complete and nutritious meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 350 g Bulgur

  • 1 can Corn, yellow, in brine

  • 100 g Okra

  • 100 g Pine nuts

  • 1 pod Garlic, fresh

  • 1 piece Onion, raw

  • 100 g Tofu

  • 10 g Butter, unsalted

  • 1 piece Lime, fresh

  • 1 l Soup base, chicken, cube

  • 2 pinch Salt, table

  • 1.5 spoons Oil, olive

Steps

  1. Peel the garlic and onion, wash them, and finely chop. Clean the chard leaves, rinse them under running water, and dry them well. Drain the corn from the can and rinse it under running water. Rinse the quinoa well in a fine-mesh sieve.

  2. Bring 500 ml of water to a boil and briefly dip the chard leaves in it for a minute to soften them. Then remove them with a slotted spoon, let them cool, and cut them into thin strips. In a large pot, bring the vegetable broth to a boil, reduce the heat, and add the quinoa. Cook the quinoa covered over moderate heat for 15 minutes.

  3. Drain the cooked quinoa in a fine-mesh sieve and transfer it to a bowl. Add the corn, onion, garlic, chard, and pine nuts. Mix everything well. Wash the lime, cut it in half, and squeeze the juice from both halves over the salad.

  4. Heat a pan over moderate heat and add a piece of butter. Quickly sear the tofu on all sides in the butter (no more than 2 minutes), then remove it, let it cool, and cut it into small cubes. Mix it into the salad, season with salt to taste, and drizzle with oil. Mix the salad well and serve.

Nutrition Information (Per 100g)

  • Calories: 222.83 kcal
  • Fat: 7.48 g
    • Saturated Fat: 1.4 g
  • Carbohydrates: 33.8 g
    • Sugars: 0.8 g
  • Protein: 6.88 g
  • Fiber: 7.98 g

Advice

You can also use smoked tofu. You can also dry roast the pine nuts and add them to the salad.